Gümüş Cafe
Gümüşlük
The morning corner of Gümüşlük, where coffee arrives before the boats unload
Hilal Tayfun's Le Cordon Bleu kitchen above the village, brasserie, artisan bakery, French patisserie under one roof
Müptelal is the all-day room signed by Chef Hilal Tayfun, who carries a Le Cordon Bleu Cuisine and Patisserie diploma into a single concept stitching brasserie service, an artisan bakery and a French patisserie counter together. The room sits in a garden off Cumhuriyet Caddesi above the village proper, away from the iskele crush. The kitchen runs heritage-seed sourdoughs, an octopus with hand-cut erişte (Anatolian noodle), a roasted-eggplant ravioli, the family-recipe steppe mantı, plus the dessert case Tayfun built her name on. The room reads as the chef-led version of what most Gümüşlük breakfast cafés would be if a Cordon Bleu pastry chef ran them, and the wine list pays attention to small Turkish growers.
Closed Tuesdays. Order the artisan sourdough loaf to take with you, the octopus eriste at lunch, and the seasonal fruit tart from the patisserie case. The chef trained at Le Cordon Bleu, the cooking holds.
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